The recipe:

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The day before

Prepare the buns. In a cup, mix the dry yeast and 1 tablespoon of hot water. Let stand for 10 minutes. In a robot (or in a large bowl if hand made), mix the flour, salt and sugar. Pour the milk and add the egg and knead the dough until soft. The dough shouldn’t stick to the edge of the bowl anymore. Add the butter in three times. Form the dough into a ball and leave it in the bowl. Cover with wrapping paper and let rise at room temperature for 2 hours. The dough should double in size.

Transfer the dough to a floured surface and pat to flatten. Cut dough into 10 equal pieces (we recommand to use a scale). Form a ball with each piece, tucking ends underneath, and place on two parchment lined baking sheets. Place in the oven (or in any place away from draught) and let stand for 30 minutes. Then remove the them from the oven. Mix the egg yolk and one tablespoon of milk. Brush it on the top of the buns. Generously sprinkle some rolled oats on top. Pre-heat the oven to 375°F/190°C. Cook the buns for 20 minutes. Keep in a dry place.

Prepare the chocolate ganache. Melt the chocolate. Boil the whipping cream. Pour the cream on the melted chocolate and mix using a spatula. Pour on a large parchment lined baking dish. Let stand in the fridge for the night.
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The D day

Prepare the pastry cream. Whisk the egg yolks with sugar until whiten. Add the sieved corn starch and mix it well. Cut a vanilla pod in two lenghtwise. In a pan, boil the milk with the gratted vanilla pods and the vanilla seeds. Gently pour the milk on the egg’s preparation in three times and whisk continuously. Pour the preparation back into the pan and cook again at low heat until it thickens. When you get the right texture, pour on a parchment lined baking sheet and cover with wrapping paper. Leave to cool in the fridge.

Prepare the caramel sauce. In a pan, heat the sugar until it turns liquid and brown. Remove from heat and add the warmed whipping cream. Mix it well, then add the butter. Pour in a small container. Leave to cool in the fridge.

Finalize the chocolate discs. Grind the cocoa nibs (or the almond and rolled oat) and place in a large dish. Cut the ganache into disc. Cover the disc with cocoa nibs coating.